Ingredients
Equipment
Method
- Place the chicken in a large bowl. Add the garlic, ginger, rice wine vinegar, mirin, malt vinegar, and salt. Using clean hands, toss everything together. Cover and transfer to the fridge. Let marinate for 1 hour.4 skin-on chicken thighs**, 2 cloves garlic, 1 tbsp ginger, ¼ cup rice wine vinegar, 3 tbsp mirin, 2 tbsp malt vinegar, 2 tsp kosher salt
- While the chicken is marinating, make the Umeboshi Mayo. Place the mayo, garlic, umeboshi, lemon juice, and honey in a blender. Blitz everything together on high until very smooth. Transfer to a bowl and chill until ready to serve.½ cup Kewpie mayo, 1 clove garlic, 1 umeboshi, 1 tbsp lemon juice, 1 tsp honey
- In a medium-sized bowl, whisk to combine the cornstarch and white pepper. Take the chicken out of the fridge and, working with a piece at a time, shake off any excess marinade and toss it into the cornstarch mixture. Transfer the breaded chicken pieces to a cooling rack inside a small baking sheet.⅔ cup cornstarch, 1 tsp white pepper
- Pour the oil into a large cast-iron skillet and place it over medium-high heat. Heat the oil to 340°F and add the chicken pieces. Don't crowd the pan, you will likely have to work in batches. Fry until the chicken is golden and crispy on both sides. This should take about 3 minutes a side. Transfer the chicken to a plate lined with a paper towel to drain. Keep warm in a low oven while you fry the rest of the chicken.3 cups neutral oil
- Place the cabbage in a bowl and place the chicken on top. Sprinkle the chicken with Maldon salt and add a few lemon wedges to the bowl. Sprinkle the umeboshi mayo with chili flakes and serve alongside the chicken for dipping.gochucaru, 1⅓ cups green cabbage, Maldon salt , Lemon wedges
Notes
** It's difficult to find skin-on, boneless chicken thighs, so you will have to either ask your butcher to debone them or do it yourself. You can certainly do it yourself - just go slow and use a good, sharp boning knife. :)